Skip to main content

Asparagus, canned, re-heated, drained

Asparagus is a vegetable; the figures here are for canned asparagus that has been reheated and drained. It provides some protein, along with vitamins including folate and vitamin C. Per 100g, it contains 3.4g of protein, 100µg of folate, 13mg of vitamin C and 0.85g of salt.

Folate helps the body make red blood cells, while vitamin C supports normal skin and connective tissue and helps the absorption of iron from plant foods. The salt content is worth noting for people monitoring their salt intake, even though the liquid has been drained away. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

24 kcal

Energy

100 kJ

Fat

0.5g

of which saturates

0.1g

Carbohydrate

1.5g

of which sugars

1g

Protein

3.4g

Salt

0.85g

Water

91g

Cholesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

47µg

Vitamin D

0µg

Vitamin E

1.2mg

Vitamin C

13mg

Thiamin (B1)

0.06mg

Riboflavin (B2)

0.04mg

Niacin (B3)

0.5mg

Vitamin B6

0.07mg

Vitamin B12

0µg

Folate

100µg

Calcium

21mg

Iron

0.9mg

Magnesium

10mg

Phosphorus

67mg

Potassium

170mg

Sodium

340mg

Zinc

0.5mg

Copper

0.14mg

Selenium

1µg

Iodine

Trace

Other types of asparagus

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Asparagus, grilled

25 kcal

3.5g

0.4g

1.6g

Asparagus, raw

25 kcal

2.9g

0.6g

–

Asparagus, roasted in rapeseed oil

35 kcal

3.5g

1.5g

1.6g

Asparagus, steamed

21 kcal

2.9g

0.4g

1.3g

About these figures

Values are per 100g of the food as described (10 samples, 3 brands). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

These figures come from an older part of the dataset that is no longer updated. Original source: Vegetables, Herbs and Spices Supplement, 1991.

Further reading and references

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Article history

The information on this page is written and peer reviewed by qualified clinicians.
  • 3 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published